Standardized system process of instant perillaseed sauce
Through the improvement of the raw materials and ratio of suzi sauce and the high-temperature stir-frying process, combined with antioxidants and microbial fermentation processes, the problem of the ssuzi sauce is easily changed, large-scale commercial production and aroma and flavor maintenance are achieved, ensuring that The quality and safety of the product.
Patent Information
- Application Number
- CN202411637652.6
- Authority / Receiving Office
- CN · China
- Patent Type
- Applications(China)
- Current Assignee / Owner
- Filing Date
- 2024-11-15
- Publication Date
- 2024-12-31
AI Technical Summary
Traditional suzi sauce is easy to change in flavor and is difficult to produce on a large scale. It is limited to restaurants and lacks commercial products.
Standardized technology is adopted, and the raw materials and ratio of suzi sauce are improved, and the high-temperature stir-frying process is adopted, combined with antioxidants and microbial fermentation processes, to ensure that the physical, chemical and microbial indicators of the product meet the national standards, extend the shelf life, and maintain the aroma and flavor.
The large-scale commercial production of suzi sauce has been achieved. The aroma and flavor of the product are not significantly different from that of the freshly fried suzi sauce. It is easy to store and transport, ensuring food safety and stable quality.
Smart Images
Figure CN119214291A_ABST
Abstract
Description
Technical Field
[0001] The invention relates to the technical field of food processing, in particular to a standardized system process for instant perilla sauce. Background Art
[0002] Perilla seed sauce is a delicious sauce made from perilla seeds as the main ingredient. The unique perilla flavor of perilla seed sauce is increasingly loved by consumers. Traditional perilla seed sauce is mostly produced in workshops. Because the flavor of perilla seeds is easily changed, it is difficult to produce on a large scale. It is only sold in restaurants, and no large-scale commercial products have appeared.
[0003] By using raw materials produced by existing food industry processing techniques such as high-temperature extraction and Maillard thermal reaction, traditional local specialty foods are transformed into large-scale production to produce complex seasonings that suit the tastes of the majority of consumers.
[0004] The object of the present invention is to provide an instant perilla seed sauce and a standardized system process thereof. By measuring the acid value, the peroxide value and the content of microbial indicators, it is known that the perilla seed sauce of the present invention can reach the quality standard of freshly fried perilla seed sauce, and after an accelerated shelf life test for 1 month, the aroma and flavor are the same as those of freshly fried ones without significant difference. Summary of the invention
[0005] The purpose of the present invention is to provide a standardized system process for instant perilla sauce to solve the problems raised in the above background technology.
[0006] To achieve the above object, the present invention provides the following technical solution: a standardized system process for instant perilla sauce, characterized in that it comprises the following steps: Step 1: Select raw materials, spices, soybean oil, rapeseed oil, and fresh raw materials; Ingredients: perilla seeds, crushed peanuts, cooked soybean powder, sesame powder; fresh ingredients: pureed ginger, pureed onion, green onion, celery, coriander; Step 2: Mix the spices in a certain proportion; Step 3: Mix perilla seeds, crushed peanuts, cooked soybean powder and sesame powder; Step 4: Mix flavor enhancers, antioxidants, and preservatives in a certain proportion Step 5: Add a certain proportion of rapeseed oil and soybean oil into a planetary gas wok, turn on high heat, and heat to 130~150℃; Step 6: Put the fresh raw materials in step 2 into the hot oil in the pot, keep it for 10-15 minutes, remove the fried fresh vegetable residue and discard it, and keep the hot oil; Step 7: Add the prepared perilla seed material in step 3 into the frying pan and fry for 5 to 10 minutes; Step 8: Add the flavor enhancer from step 4 into the frying pan and continue frying for 5-10 minutes; Step 9: Add the spices in step 2 into the pot until they turn light yellow, stir-fry until they have a perilla aroma and then serve.
[0007] Furthermore, the frying temperature in step 7 is 100-110°C.
[0008] Furthermore, after the product of step 9 is taken out of the pot, it is quickly cooled until the core temperature of the product is lower than 30°C.
[0009] Furthermore, in step 9, the product is tested before being taken out of the pot.
[0010] Furthermore, the product of step 9 is filled and sterilized, and subjected to weight detection and metal detection after being taken out of the pot.
[0011] Furthermore, the metal detection of the product in step 9 is Fe≤2.5mm, SUS≤3.0mm.
[0012] Compared with the prior art, the beneficial effects of the present invention are as follows: the present invention obtains instant perilla sauce by improving the raw materials and proportions of perilla sauce and adopting standardized high-temperature frying. By comparing the physical, chemical and microbiological index contents of perilla sauce, it is found that all indexes of perilla sauce within the shelf life are lower than the corresponding national standards. Sensory evaluation of perilla sauce within the shelf life shows that its aroma and flavor are not significantly different from those of freshly fried perilla sauce. Since the finished perilla sauce is easy to store and transport, the perilla sauce that is limited to workshop-style production can be commercialized on a large scale. BRIEF DESCRIPTION OF THE DRAWINGS
[0013] Figure 1 The present invention is a process flow chart of frying perilla sauce; Figure 2 It is a flow chart of perilla sauce detection and packaging of the present invention; Figure 3 This is a test data table of accelerated shelf life of perilla sauce of the present invention. DETAILED DESCRIPTION
[0014] The following will be combined with the drawings in the embodiments of the present invention to clearly and completely describe the technical solutions in the embodiments of the present invention. Obviously, the described embodiments are only part of the embodiments of the present invention, not all of the embodiments. Based on the embodiments of the present invention, all other embodiments obtained by ordinary technicians in this field without creative work are within the scope of protection of the present invention.
[0015] See also Figure 1-3 The present invention provides a technical solution: a standardized system process for instant perilla sauce, characterized in that it comprises the following steps: Step 1: Select raw materials, spices, soybean oil, rapeseed oil, and fresh raw materials; Ingredients: perilla seeds, crushed peanuts, cooked soybean powder, sesame powder; fresh ingredients: pureed ginger, pureed onion, green onion, celery, coriander; Step 2: Mix the spices in a certain proportion; Step 3: Mix perilla seeds, crushed peanuts, cooked soybean powder and sesame powder; Step 4: Mix flavor enhancers, antioxidants, and preservatives in a certain proportion Step 5: Add a certain proportion of rapeseed oil and soybean oil into a planetary gas wok, turn on high heat, and heat to 130~150℃; Step 6: Put the fresh raw materials in step 2 into the hot oil in the pot, keep it for 10-15 minutes, remove the fried fresh vegetable residue and discard it, and keep the hot oil; Step 7: Add the prepared perilla seed material in step 3 into the frying pan and fry for 5 to 10 minutes; Step 8: Add the flavor enhancer from step 4 into the frying pan and continue frying for 5-10 minutes; Step 9: Add the spices in step 2 into the pot until they turn light yellow, stir-fry until they have the aroma of perilla and then serve. The present invention obtains instant perilla sauce by improving the raw materials and proportions of perilla sauce and adopting standardized high-temperature frying. By comparing the physical, chemical and microbiological index contents of perilla sauce, it is found that all indicators of perilla sauce within the shelf life are lower than the corresponding national standards. Sensory evaluation of perilla sauce within the shelf life shows that its aroma and flavor are not significantly different from those of freshly fried perilla sauce. Since the finished perilla sauce is easy to store and transport, the perilla sauce that is limited to workshop-style production can be produced on a large scale commercially; Antioxidation is the process of pre-treating perilla seeds with microwave technology and combining them with natural antioxidants vitamin C and vitamin E to preserve the original flavor of perilla seeds. Seasonings that enhance flavor and taste are made by extracting and concentrating microbial flavoring seasonings as the main ingredient using biological fermentation technology. Flavor and aroma raw materials are made by using imitation fragrance technology, combined with chromatographic analysis, computer simulation, etc. to comprehensively imitate the original flavor of the corresponding natural food. Modified seasonings include the fusion of the above-mentioned raw materials, as well as the correction and adjustment of the overall basic flavors of the product such as salty, sweet, fresh, sour, spicy and bitter, as well as the product structure, color style, shelf stability and antioxidant microbial control.
[0016] Reference Example: The frying temperature in step 7 is 100-110°C, and after the product in step 9 is taken out of the pot, it is quickly cooled to a central temperature of the product below 30°C, so as to facilitate subsequent testing and packaging of the product; Reference Example: The product in step 9 is tested before being taken out of the pot, and the product in step 9 is filled and sterilized after being taken out of the pot, and the weight and metal detection are performed to ensure that the food safety is qualified before being sold; Reference Example: The metal detection of the product in step 9 is Fe≤2.5mm, SUS≤3.0mm.
[0017] Although embodiments of the present invention have been shown and described, it will be appreciated by those skilled in the art that various changes, modifications, substitutions and variations may be made to the embodiments without departing from the principles and spirit of the present invention, and that the scope of the present invention is defined by the appended claims and their equivalents.
Claims
1. A standardized system process for instant perilla sauce, characterized in that: The following steps are involved: Step 1: Select raw materials, spices, soybean oil, rapeseed oil, and fresh raw materials; Ingredients: perilla seeds, crushed peanuts, cooked soybean powder, sesame powder; fresh ingredients: pureed ginger, pureed onion, green onion, celery, coriander; Step 2: Mix the spices in a certain proportion; Step 3: Mix perilla seeds, crushed peanuts, cooked soybean powder and sesame powder; Step 4: Mix flavor enhancers, antioxidants, and preservatives in a certain proportion Step 5: Add a certain proportion of rapeseed oil and soybean oil into a planetary gas wok, turn on high heat, and heat to 130~150℃; Step 6: Put the fresh raw materials in step 2 into the hot oil in the pot, keep it for 10-15 minutes, remove the fried fresh vegetable residue and discard it, and keep the hot oil; Step 7: Add the prepared perilla seed material in step 3 into the frying pan and fry for 5 to 10 minutes; Step 8: Add the flavor enhancer from step 4 into the frying pan and continue frying for 5-10 minutes; Step 9: Add the spices in step 2 into the pot until they turn light yellow, stir-fry until they have a perilla aroma and then serve.
2. A standardized system process for instant perilla sauce according to claim 1, characterized in that: The frying temperature in step 7 is 100-110°C.
3. A standardized system process for instant perilla sauce according to claim 1, characterized in that: After the product of step 9 is taken out of the pot, it is quickly cooled until the core temperature of the product is lower than 30°C.
4. A standardized system process for instant perilla sauce according to claim 1, characterized in that: In step 9, the product is tested before being taken out of the pot.
5. A standardized system process for instant perilla sauce according to claim 1, characterized in that: The product of step 9 is filled and sterilized after being taken out of the pot, and then subjected to weight detection and metal detection.
6. A standardized system process for instant perilla sauce according to claim 5, characterized in that: The metal detection of the product in step 9 is Fe≤2.5mm, SUS≤3.0mm.